Seal the Instant Pot lid, and turn the steam valve to the sealing position.

For Pre-Soaked Beans:

Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 20 minutes.

For Unsoaked Beans:

Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 45 minutes.

The Instant Pot will take about 10-15 minutes to come to pressure, and then will start counting down the cook time.

The Instant Pot will beep to let you know the cook time has finished. After the cook time is finished, the machine will begin the natural release process, and the countdown timer will start counting up.

Allow the Instant Pot to do a natural release for 10 minutes. After 10 minutes, carefully quick release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.

Tip: Quick release can be messy– the vent will shoot some liquids out with the steam. Lay a kitchen towel over the top to keep your kitchen clean.

Open the Instant Pot lid, and remove the bay leaves.

Strain out approximately 2 cups of liquid from the beans, and reserve the liquid for later.

Use an immersion blender to blend the beans.

Alternatively, add the beans to a blender basin or food processor and blend until creamy.

Taste, and add more salt if desired. (If you like your beans on the salty side, add about 2 teaspoons of extra salt.)

If you like your beans to be thinner, pour some of the reserved liquid back into the beans.

Tip: The beans will thicken as they sit in the fridge, so if you're not eating right away, I recommend making them slightly thinner than you prefer.

Serve warm as a side dish.

Leftovers / Make Ahead:

Store in a sealed container in the refrigerator for up to 3-4 days. Reheat before serving.

Make Ahead / Freeze:

Store in an air-tight container in the freezer for up to 2 months. I recommend storing in small batches, so that you can thaw the exact amount you'll want to use.